1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Oat Fibre 500
1 Scoop (30 grams) Whey Isolate Powder
2 Cups Sweetener (I used Truvia so I only used 1 Cup)
1 1/4 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3/4 Cup cocoa powder
2 1/2 teaspoons instant coffee granules
1 cup hot water
6 large eggs
1 cup sour cream
1/2 Cup avocado oil
1 teaspoon vanilla extract
Preheat oven to 350 F.
Line two nine inch round cake pans with parchment and spray well with cooking spray.
Dissolve the coffee in the hot water and set aside to cool.
Combine the first 9 ingredients (dry ingredients) in the bowl of a stand mixer.
Add the cooled coffee, eggs, sour cream, oil and vanilla.
Mix until well blended and divide evenly between the 2 prepared cake pans.
Bake at 350 F for about 30 minutes, testing to make sure an inserted knife comes out clean.
Remove cakes when done and let rest for 10 minutes in pan.
Run a knife around the edge of each to ensure sides are not sticking and remove to wire racks to cool completely.
Whipped cream centre
3/4 Cup Heavy whipping cream
1/4 cup sweetener (I used Truvia so I only used 2 tablespoons)
1/2 teaspoon vanilla
Whip the cream, sugar and vanilla together until stiff.
Place one of the cooled cakes face down on a plate so that flat side is up. Spread with the whipped cream mixture and refrigerate for about 30 minutes.
Top with other cake, rounded side up and return to refrigerator while you prepare the Mousse.
6 ounces unsweetened bakers chocolate
6 Tablespoons butter
6 tablespoons sweetener (I used Truvia so I only used 3 Tablespoons)
3 large eggs separated
9 Tablespoons sweetener separated (half of that if you use Truvia)
1/2 teaspoon vanilla
2/3 Cup Heavy whipping cream
Chop the chocolate and welt with 6 tablespoons of butter and the first 6 tablespoons of sweetener(3 if using Truvia). Set aside to cool.
Separate the eggs and beat 6 tablespoons of sweetener into the yolks until well blended.
Beat the vanilla and the cooled chocolate mixture into the egg yolks.
In a separate bowl beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sweetener and continue beating until stiff.
Fold egg whites into chocolate/ egg yolk mixture.
Beat 2/3 Cup whipping cream until stiff and fold into the mousse also.
Refrigerate the mousse for about 20 minutes to firm up.
Remove cake and mousse from refrigerator. Give the mousse a little stir to soften.
Decorate tops and sides of cake with mousse.
Melt 1 ounce of unsweetened chocolate with 1 tablespoon of butter and 2 tablespoons of sweetener.
Drizzle the melted chocolate over top and around edge of cake so it drizzles down sides.
The net carb count for 1/24th of the cake is approximately 5.5 net carbs. I do not count sugar alcohols .
This cake is the best low carb chocolate cake I have ever eaten!